Place 2 cups flour into a medium mixing bowl. Remove 1/3 cup and set aside for later.

Add 3/4 cup Crisco and salt to the flour. Using a pastry blender, blend the Crisco and flour together until it starts to form small "pea" shaped pieces. This will take several minutes.

Using a fork, blend together the remaining 1/3 flour and ice water in a bowl. Scrape the "paste" into the dough mixture and combine together, using a fork. Once dough is able to form a ball, stop stirring and use your hands to create a ball.

Let the dough ball sit in the bowl for a few minutes so the Gluten can work it's magic.

Cut the ball of dough in half.

Place one half of the dough on a floured surface and shape into a round disc, using your hands. Sprinkle a small amount of flour on top of the disc. Using your rolling pin, roll out in a clockwise motion, starting at the center and then moving out (12:00, 1:00, 2:00, etc). Stop after two rotations and carefully flip the dough over, adding a small amount of flour to the top. Continue rolling until your dough is 2-inches wider than pie plate you are using. Transfer dough to pie plate. (See DeLynn's techniques in the video for this recipe).

For baking, follow pie recipe according to specific directions.